Gingerbread Pear Bundt Cake

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What is up with me and my baked goods lately? So much for kale and brown rice. It's Christmastime.

Like I've said before, I love the "cut and come again" nature of a bundt cake. Leave it sitting on the counter, have a little sliver with tea in the afternoon, have some more with coffee tomorrow morning.

Emily and John are here for the weekend, and I like to spoil them. I was happy there were lots of slivers snuck through the afternoon.

Gingerbread Pear Bundt Cake
There are so many superlatives floating around food blogs these days that I hesitate to add to the mayhem. But this cake is GOOD. You'll wake up in the morning wanting a piece.

For cake:
2 1/2 c. flour
2 tsp. baking powder
2 Tb. ground ginger
1/4 tsp. freshly ground nutmeg
2 Tb. cocoa powder
1 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. ground pepper
1 1/4 c. packed dark brown sugar
1/2 tsp. baking soda
1 c. water
2 Tb. grated fresh ginger
1/2 c. white sugar
1/2 c. vegetable oil
3 large eggs
1/2 c. molasses
2 large Bosc pears, peeled and very thinly sliced

For glaze:
3 Tb. butter
4 tsp. milk
1/2 c. brown sugar
1 c. powdered sugar

Preheat oven to 350. Butter and flour a bundt pan.

Combine first 8 (dry) ingredients in a medium bowl. Combine next 8 ingredients in a separate bowl (brown sugar, baking soda, water, fresh ginger, white sugar, vegetable oil, eggs, molasses). Add dry ingredients to wet, stirring just to combine, then add sliced pears.

Pour batter into prepared pan and bake for 45-55 minutes until a tester comes out clean. Let cool in pan for 20 minutes, then turn out on a plate. Let cool for an hour before icing.

To prepare glaze, combine butter, brown sugar and milk in a saucepan over low heat until just melted. Take off heat and cool a bit, then add powdered sugar. If it's too thick, thin a tiny bit until it's pourable. Pour over cooled cake.